Hearty bison stew recipe


  • Prep Time25 mins
  • Total Time2 hrs 30 mins
  • Makes6 Servings
Hearty bison stew recipe

Photo by Angus Fergusson

Chatelaine Triple Tested

A delicious meal that will get you through a winter deep freeze.


  • 2 tbsp all-purpose flour

  • 1 tsp salt

  • 1/2 tsp dried rosemary

  • 1/4 tsp cayenne pepper

  • 1/4 tsp fresh-ground black pepper

  • 1 kg bison or stewing beef, cut into 2-in. cubes

  • 3 tbsp olive oil

  • 2 large onions, chopped

  • 2 tbsp tomato paste

  • 1/2 tsp granulated sugar

  • 1/2 cup water

  • 1 cup red wine

  • 4 large carrots, cut into 1/2-in. slices

  • 1 cup frozen peas


  • Combine flour with salt, rosemary, cayenne and black pepper in a large bowl. Toss bison in flour mixture.

  • Heat a large pot over high. Add 2 tbsp oil, then meat. You may have to do this in batches. Do not crowd pot. Turn meat until brown on all sides, about 2 min. Transfer to a bowl.

  • Reduce heat to medium. Add remaining oil, then onions, and cook until they start to soften, about 3 min. Stir in tomato paste, sugar, meat and any juices. Cook for 1 min. Add water and scrape up any brown bits from pot bottom. Cook for 5 min, then add wine and bring to a boil. Reduce heat to medium-low. Simmer, covered, stirring occasionally, until meat is tender, about 1 hour and 30 min. Stir in carrots during last 30 min of cooking. Add peas during last 5 min of cooking.

Nutrition (per serving)

Calories 341, Protein 38g, Carbohydrates 17g, Fat 12g, Fibre 4g, Sodium 546mg.